This Perfect Linzer Cookies Recipe (Easy) produces delicate, buttery shortbread cookies filled with jam and topped with a dusting of powdered sugar. These cut-out cookies are simple to make and are perfect for the holiday season or year round.
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This recipe was inspired by having pastry scraps from making this Kiwi Chia Tart, which has a vanilla tart crust. Most vanilla tart crusts are actually just linzer cookie dough. I always store my scraps from making tart dough in plastic wrap and then throw them in the freezer until I am ready to make them into these sandwich cookies. The recipe is adapted from Hamza Gulzar on YouTube. I love how tender it is after baking. The cookies are crisp on the day of baking, and then a little softer the next day after being filled. I actually really like them both ways.
If you want to make a sandwich cookie but do not have almond flour, try my Jam Sandwich Cookies instead. If you don't have almond flour or eggs, try out my Eggless Shortbread Cookies! I also have plenty of drop cookie recipes, if that's more your thing.
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Why you'll love this recipe
- This perfect linzer cookies recipe is ultra customizable. Instead of using a round cookie cutter, you can use a square one or really any shape you like. Combine cutters for different shapes in one batch. You can also fill them with frosting, lemon curd or nutella instead of jam. The top cookies can have the traditional cutout, or you can leave them whole.
- The cookies keep their shape in the oven with proper chilling.
- This linzer cookie recipe is a great idea for a Christmas cookie tin. They keep well at room temperature, which makes them ideal for gifting in tins.
Ingredients
- All-purpose flour gives structure to the cookies.
- Almond flour is traditional and adds subtle almond flavoring. I like to use Blue Diamond Almonds brand almond flour because it is incredibly finely-textured. You can also grind your own blanched almonds in a food processor if you cannot find almond flour in stores near you.
- Powdered sugar sweetens the dough and is a garnish that gets dusted over the tops. The garnish step is optional.
- Cornstarch in the dough keeps these cookies ultra tender.
- Kosher salt and vanilla extract balance the overall flavor profile.
- Room temperature unsalted butter gives richness to the cookies. I typically use an American butter, which is about 80% butterfat. If you want to make these extra special, use a European butter, like Kerrygold, that is anywhere between 82-90% butterfat.
- Egg binds the dough. Depending on conditions, you'll use half of the egg or the whole egg. Start with less and add more as needed.
- I used raspberry jam to fill these, but you can use any flavor of homemade or store-bought jam. Strawberry jam is great in these. Lemon, orange or lime curd would also be great here, as well as a nut spread, like nutella or peanut butter.
Substitutions and variations
Here's how to customize this perfect linzer cookies recipe to your liking:
- Parchment paper — instead of rolling the cookies on a lightly floured surface or between plastic, you can roll out between two pieces of parchment paper. When you are rolling out between plastic or parchment you may need to stop and chill the dough for a bit so that it is more workable.
- Egg yolk — if you only have egg yolks instead of a whole egg, you can use 2 egg yolks in the place of the 1 egg that is called for in the recipe. If the dough still seems dry, add a tiny bit of a water at a time until the dough comes together.
- Different shape — use any cookie cutter shape you have on hand. I like using square and heart-shaped cutters.
- Dairy free — use dairy-free butter instead of dairy butter.
- Another filling — use any flavor of homemade or store-bought jam. Strawberry jam is great in these. Lemon, orange or lime curd would also be great here, as well as a nut spread, like nutella or peanut butter.
- Gluten free — swap the all-purpose flour with a 1-to-1 gluten-free flour mix.
- No stand mixer — the dough can also be made in a food processor or in a large bowl with electric beaters.
- Zest — add lemon zest or orange zest to the dough for a citrusy take.
- More almond — if you want more almond flavor, add ½ teaspoon of almond extract to the cookie dough.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make linzer cookies
Step 1: Whisk dry ingredients together in the bowl of a stand mixer before fitting it with the paddle attachment. Add butter and mix on low until a sandy texture forms. Dough should remain in a clump when grabbed. With the mixer running on low, add vanilla. Add half of the egg. Scrape the sides of the bowl in between mixing. If the dough comes together and looks like cookie dough it is ready. If it is still too dry, add the rest of the egg. Wrap in plastic and flatten into a disc. Refrigerate overnight or at least two hours.
Step 2: Roll out on a floured surface or between two sheets of plastic (I cut up plastic from random stuff like packing material or cereal bags and wash them) until ¼-inch thick with a rolling pin.
Step 3: Preheat the oven to 350°F. Prepare cookie sheets with silicone mats or parchment paper. Pop the dough in the freezer for 5-10 minutes to make it easier to peel away the plastic (if using) and punch out the circles. You can use any size cutter you like, but I used a 2-inch cutter and then the back of a small piping tip to punch out the hole that reveals the jam inside. Make half of the cookies a whole circle (the bottoms) and half a circle with the center punched out (the tops). I recommend punching out all of the tops of the cookies the first time you roll out the dough, and then punch out the bottom cookies when you reroll the scraps. Each time you reroll the dough, you are working the gluten more, which means the cookies will be less tender. So I prefer a more tender top of the cookie and then a less tender bottom cookie that is sturdier for holding the jam. Place the cookies on the prepared baking sheet. Place in the freezer for at least 10 minutes before baking. Bake for 6-7 minutes. Do not overbake or let the cookies take on too much color. They should be very light in color. You want a very light golden brown. Let cool completely on a wire rack.
Step 4: Pipe or spoon about a teaspoon of jam on the undersides of the whole cookies, which will be your bottom cookies. Place the cookies with the hole punched out on top. Dust with powdered sugar, if desired.
Hot tips
- Freeze the unbaked cookies until solid to prevent spreading in the oven.
- To make ahead of time, you can bake off the cookies and wait to sandwich them with jam until you need them.
- These are most crisp the day of. They will soften as they sit in an airtight container.
Recipe FAQs
Linzer Cookies are from Austria. They are named after the Linzer Torte, which hails from the Austrian city of Linz. The Linzer Torte is a traditional Austrian pastry, consisting of shortbread topped with jam with a lattice design on top.
Yes, Linzer Cookie dough is supposed to be crumbly to achieve a delicate shortbread cookie. Add just enough moisture so that the dough clumps together. You do not want an overly wet dough.
You must refrigerate Linzer Cookie dough before baking, but baked Linzer cookies do not need to be refrigerated. Chilling Linzer cookie dough is essential to making it easier to work with and preventing spreading in the oven when they bake.
Linzer Cookies last 2-3 days in an airtight container. However, they are best eaten fresh as they will lose their crisp after being stored. If you want to make Linzer Cookies ahead of time, I recommend baking off the dough and waiting to fill them until just before serving.
Yes, Linzer Cookie dough can be frozen. I use this recipe as a base for tarts and always freeze the scraps to make cookies later. It will keep in the freezer for 2-3 months if wrapped tightly in plastic and placed in an airtight container.
Lastly, if you make this Perfect Linzer Cookies Recipe (Easy) be sure to leave a comment or give this recipe a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Easy Linzer Cookies
Ingredients
Linzer cookie dough
- 1 cup all-purpose flour (125g)
- ½ cup almond flour (60g)
- ⅔ cup powdered sugar (85g)
- 5 tablespoon cornstarch (50g)
- ¼ teaspoon Kosher salt
- 1½ teaspoon vanilla extract
- 10 tablespoon unsalted butter (130g) room temperature, cut in ¼ inch cubes
- 1 large egg beaten
Filling/garnish
- ½ cup raspberry jam or any other jam
- ½ cup powdered sugar
Instructions
Make the dough
- Whisk dry ingredients together in a stand mixer bowl before fitting it with the paddle attachment.
- Add butter and mix on low until a sandy texture forms. Dough should remain in a clump when grabbed.
- With the mixer running on low, add vanilla. Add half of the egg. If the dough comes together and looks like cookie dough it is ready. If it is still too dry, add the rest of the egg.
- Wrap in plastic and flatten into a disc. Refrigerate overnight or at least two hours.
Roll out the dough
- Roll out on a floured surface or between two sheets of plastic (I cut up plastic from random stuff like packing material or cereal bags and wash them) until ¼-inch thick.
- Preheat the oven to 350°F.
- Pop the dough in the freezer for 5-10 minutes to make it easier to peel away the plastic (if using) and punch out the circles. You can use any size cutter you like, but I used a 2-inch cutter and then the back of a small piping tip to punch out the hole that reveals the jam inside. Make half of the cookies a whole circle (the bottoms) and half a circle with the center punched out (the tops).
- I recommend punching out all of the tops of the cookies the first time you roll out the dough, and then punch out the bottom cookies when you reroll the scraps. Each time you reroll the dough, you are working the gluten more, which means the cookies will be less tender. So I prefer a more tender top of the cookie and then a less tender bottom cookie that is sturdier for holding the jam.
- Place the cookies on a baking sheet lined with a silicone baking mat or parchment paper. Place in the freezer for at least 10 minutes before baking.
- Bake for 6-7 minutes. Do not overbake or let the cookies take on too much color. They should be very light in color.
- Let cool completely on a wire rack.
Assemble the cookies
- Pipe jam on the undersides of the whole cookies. Place the cookies with the hole punched out on top. Dust with powdered sugar.
Notes
Nutrition
Originally published 08/31/2022. Updated 01/
